Corned Beef with zesty Horseradish Sauce

Courtesy of Heartland Trails 

Every year, in honor of St. Patrick's Day, Roger and I make corned beef. This isn't the usual tired, bland Corned Beef that is omnipresent this time of year. The lemon zest in the Horseradish Sauce adds a fresh flavor and really brightens the dish.
 

Ingredients for brisket:
3 to 4 pound corned beef brisket (uncooked) in brine
12 cups cold water
2 bay leaves
2 tsp. whole pepper corns
4 whole allspice berries
3 whole cloves
1 medium onion (cut in quarters)
1 lb. carrots (peeled and cut in half, crosswise)
1 lb. new potatoes (peeled or scrubbed clean)
1 medium head of cabbage (washed and cut into 8 equal wedges)
fresh parsley, finely chopped (optional)

Ingredients for horseradish sauce:
1/2 cup mayonnaise
3/4 cup sour cream
1/4 cup jarred grated horseradish (with liquid)
1 tsp. grated lemon zest
2 tbs. dijon mustard
1 tsp. fresh lemon juice
1 tsp. kosher salt
fresh ground pepper (to taste)

Directions:

1. Rinse the corned beef well under cold running water and place in a large Dutch oven with a tight-fitting lid.
2. Add the bay leaves, peppercorns, allspice, cloves, mustard seeds, onion and water to the pot and bring to a boil uncovered. Reduce heat to a low simmer and cover for 3 hours. Periodically skim off any scum that collects on the surface.
3. While the corned beef is cooking, mix all the ingredients for the horseradish sauce together well and refrigerate. This can be made a day ahead.
4. Transfer the corned beef to a cutting board and cover with foil to keep warm.
5. Add the potatoes and carrots to the cooking liquid along with the cabbage wedges on top and bring to a boil. Reduce heat, cover and simmer for about 20 minutes until vegetables are just tender.
6. Slice the corned beef across the grain and arrange on a platter with the vegetables. Pour some of the hot liquid over the vegetables and corned beef and serve with the horseradish sauce.